Method

1. If you can, make the chocolate and coconut frosting the night before to set2. Chop the dark chocolate and put into a small bowl. In a pan heat coconut cream on a low fire until it comes to a boiling point. Pour over the chopped chocolate and stir until all melted. Stir in the maple syrup and leave to cool down a bit. Transfer to a fridge to set into a spreadable consistency. Stir in the ground hazelnuts before frosting the cake to thicken the frosting3. Preheat the oven to 180°C (160°C fan)4. Grease and line 8″ round cake baking tin5. In a large bowl whisk together teff flour, ground hazelnuts, arrowroot, cacao powder, baking powder, bicarbonate of soda, cinnamon, salt and coconut sugar and set aside6. In a different bowl whisk together olive oil, coconut milk, apple cider vinegar and vanilla7. Add the wet mix together with mashed bananas to the dry mix and stir together until well combined. Add couple more tablespoons of coconut milk if the mix feels too dry, but it shouldn’t be runny, rather more thick batter8. Spoon into your prepared tin and level the surface9. Bake for about 45min or until a cocktail stick comes out clean10. Remove from the oven once ready, leave to cool down for 20 min before moving onto a wire rack11. Once the cake is cooled place onto a cake stand and spread the chocolate and hazelnut frosting on top. Chop some hazelnuts and sprinkle on top12. Store in a fridge & enjoy!